![]() operational management: organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security.reporting to and attending regular meetings with area managers or head office representatives.preparing reports and other performance analysis documentation.ensuring high standards of customer service are maintained.working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations.people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rotas. ![]() devising and marketing promotional campaigns.handling customer complaints and queries.implementing, and instilling in their teams, company policies, procedures, ethics, etc.
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